Fresh Refrigerator Pickles! YUM!

If you are craving some pickles but don't want all that salt and sugar, and are steering clear of processed foods like I am, look no further! Here is a recipe I used and altered a bit!

12 3 to 4 inch long pickling cucumbers
2 cups water
1 3/4 cups white vinegar
1 1/2 cups chopped fresh dill weed
1/2 cup ( I used only 1/4 cup) unrefined raw sugar
8 cloves garlic, chopped

1 1/2 tablespoons coarse salt (pink Himalayan is best)
1 tablespoon pickling spice
1 1/2 teaspoons dill seed
1/2 teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed

Directions

In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

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I only refrigerated for one day before I ate some and it was awesome! You can reuse the brine and make another batch in it! It does have sugar but I'm sure it doesn't all get absorbed and it is much better for you than store bought!!!